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Melt 1/4 cup butter in same pan set over low heat. Add brown sugar; whisk until well blended, about 2 minutes. Remove from heat. Spread mixture over bottom of pan. Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere. Set aside. Mix flour, baking powder and salt in medium bowl.
The cherries still offered some resistance adding texture that a bag of cherry filling just couldn’t think of matching. The contrasting and separate elements of the cake combined to make a sinfully delicious Cherry upside-down cake. It fits perfectly in a 9 inch round regular 2″ cake pan.
Using store-bought cherry filling as the pretty base for this upside-down cake gives the cake a beautiful red hue and a chewy, delicious topping without you breaking a sweat pitting and cooking pounds of cherries. This recipe is meant for a square 8-inch cake pan, but a 9-inch round pan will work too as they both have the same capacity.
Heat oven to 350 F. Generously butter an 8-inch square baking pan. Spread the cherry pie filling over the bottom of the prepared pan. In a bowl, combine the flour, baking powder, and salt; set aside. In a mixing bowl with an electric mixer, beat the butter and sugar together for about 3 to 4 minutes, until light and fluffy.
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